Geetha's Kitchen

Lentil Burgers Lentil Burgers are easy, delicious, economical. When you make it yourself, you know exactly what's in the food - no preservatives, conditioners, or other strange stuff! The basic mixture can be prepared in many versatile ways: as burger patties, muffins, or a loaf - take your pick. I prefer making burger patties or muffins as they are perfect for individual servings and freezing - and the bonus is that they cook faster too! Lentil burgers maybe served with buns and the usual accompaniments or by themselves with or without a Green Chutney , Tomato Chutney or  sauce, or Homemade Gravy . Since the burgers freeze and reheat well, it is great to make a big batch of these; freeze for upto 3 months or so. Notes:  Do use the old fashioned rolled oats and not the steel-cut oats. If you like the Lentil burgers well spiced, add more of the spices to the lentil mixture. Ingredients: About 15 Burgers 1 cup dry Lentils cooked 1 1/2 cups dry Rolled Oa...

Maple Roasted Carrots With Citrusy Carrot Top Chimichurri uses the carrots as well as their tops, a delicious, no waste, naturally gluten-free and vegan recipe. Multicolor carrots work really beautifully in this recipe. Maple Roasted Carrots are a perfect side for any holiday meal. Chimichurri is a wonderful condiment for adding to anything you like, pasta, soups, stews, sandwiches, or salads. The chimichurri may be frozen; an ice cube tray is handy for this. When frozen, store the frozen cubes in a resealable freezer plastic bag or container. To thaw, remove the required amount from freezer and allow to come to room temperature. You can also use it to flavor soups and stews by dropping a cube or two in them. Chimichurri may also be prepared using equal parts parlsley and cilantro. Also check out this recipe for carrot tops  Chimichurri . 2-4 Servings Ingredients: Carrot-Tops Chimichurri 3 cups Carrot-tops, washed, drained and finely chopped  2 Tb...

Eggplant Rasavangi is a traditional South Indian Stew aromatic with freshly toasted spices and coconut. This delicious tangy stew is a nice alternative to Sambar or another Kuzhambu and can be served over freshly cooked rice or grains, Idli, Dosa, etc. Although any eggplant maybe used, the long types hold their shapes better without disintegrating. Dried unsweetened coconut maybe used - use about 2-3 tablespoons. 2-4 Servings Ingredients Masala - roast and grind: 11/2 tsp Channa dal 2 tsp Coriander seeds 1-3 dry Red Chiles 1/4 tsp Fenugreek Seeds 1/2 cup grated Coconut, fresh or frozen Rasavangi 2 long Eggplants, Japanese type preferably 1/2 cup Toor dal 1 tsp Tamarind concentrate 1/2 tsp Turmeric 1 stem Curry Leaves Salt to taste Thalippu/Tadka: 1 tsp Oil 1 tsp Mustard seeds 11/2 tsp Urad dal 1/8 tsp Asafetida 1 Stem Curry Leaves, leaves finely chopped Method: Make the masala: Toast channa dal...

Quick and Easy Spinach Salad, is a pretty and tasty salad; deep emerald green spinach and gorgeous red-purple cabbage make a stunning combination! Purple radicchio maybe substituted for the red cabbage. Napa or Savoy Cabbage with their pale green and crinckly leaves make a lovely addition if red cabbage is not available. Use the dressing given here or your favorite. 2 servings INGREDIENTS: Salad: 4 cups Spinach (6 oz) 1 cup Red Cabbage, thinly sliced 1/4 cup Red Onions, very thinly sliced 1/4 cup Dried Cranberries 1/2 cup Toasted Walnut pieces 1-2 Tbsp Fresh Herbs  Dressing: 1-3 tsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 clove Garlic, mashed 1 tsp prepared Mustard Salt and Pepper to taste METHOD: Combine the dressing ingredients and whisk until an emulsion forms; taste and adjust seasonings. Tip spinach and the rest of the salad ingredients and mix. Drizzle the dressing over the salad and toss to coat well. Taste and a...

Almost Bagel Spice & Seed Mix is a savory spice mix that can be sprinkled on just about everything for a nutty, crunchy flaovor boost. It is my version of a very popular spice mix. The toasted seeds, crisp onions and garlic add a lively and wonderful flavor to even the simplest of foods. Delicious on toast, salads, pasta,  guacamole ,  hummus , or anything at all. Toast the seeds before mixing with the rest of the ingredients to bring out their nutty flavor. Onions and garlic maybe omitted if you like; add a couple of pinches asafetida instead along with the pepper and chile. Just like the sesame seeds, I like using a combination of black and white poppy seeds also. White poppy seeds and Asafetida are available in Indian markets. INGREDIENTS: 3 Tbsp Poppy seeds 3 Tbsp Sesame seeds, a mixture of black and white 1 Tbsp dried minced Garlic 2 Tbsp dried minced Onion 3 Tbsp coarse Sea Salt Optional 1- 2 tsp freshly cracked Black Pepper 1/2 - 1 tsp ...

Flavored with aromatic herbs, spices, and the mirepoix, vegan Bolognese Sauce uses borlotti or other beans for a hearty and delicious meal. Mirepoix (pronounced meer-pwah), the flavorful base used in many sauces, stews and soups (similar to soffrito, is a melange of onion, carrot, and celery cooked slowly without browning or caramelizing). The spiralized mix of green zucchini, yellow summer squash, and orange carrots makes a colorful, healthy, fresh, and gluten-free alternative to traditional pasta. Spaghetti squash is another lovely option. Fresh or dried pasta maybe used instead. If Borlotti beans are unavailble, use Pinto or Kidney or Cannelini beans. In a pinch, 2 cans (14 ounces Each) of  the beans maybe used instead of the freshly cooked.  5-6 Servings INGREDIENTS 1 1/2 cups dried Borlotti Beans, cooked 1 cup Onion, finely diced 1 cup Carrots, finely diced 1/2 cup Celery, finely diced 2-3 big cloves Garlic, minced finely 1 can (28 ounces) Tom...

Vegan Buttery Chickpeas is a delicious entree that works well for batch cooking, it keeps in the fridge for a week or freezes for up to 3 months. Although there is no butter nor any dairy ingrediens, the cashew cream adds the rich buttery and creamy taste. The sauce is wonderful as a base for Vegan Chik'n chunks/strips, Soy Curls, Tofu cubes, Cauliflower florets, etc also. Vegan Buttery Chickpeas doesn't need much to complete the meal; a platter of fresh sliced veggies and hot cooked rice/grains or roti/naan will make it a feast. If you have either the chickpeas or the sauce made ahead, it goes together very quickly. Notes: Preparing Chiles: Core and discard it with any seeds and whitish ribs (the heat source with the most amount of Capsaicin) unless you want a spicy curry. Garam Masala, ginger, and cayenne contribute enough spice so try the recipe with cored chiles first and then decide if you want to take it up a notch with the whole chiles and/or more cayenne. You m...

Holiday Bread Casserole, Gluten-Free  (a.k.a. dressing/stuffing), like its Indian cousin Bread Upma , can be presented as a substantial dish on its own for a light meal or snack. Toasty cubes of gluten-free regular or corn bread with succulent bits of veggies combined with delightful fragrant herbs, all this casserole needs is a little gravy. If you want a good Bread Casserole, you have to start with good gluten-free bread - you can use homemade or purchased breads to making this fabulous treat. Although a day old or stale bread is preferable, fresh bread may be used also with a little extra care. If the bread is fresh, cut/crumble and let air dry while preparing the rest of the meal or ingredients.  Good bread doesn't need be discarded just because it gets a little old or stale. Just slice, cube, or crumble and freeze with or without toasting. If you prefer dry bread crumbs/cubes, do the crumbling or dicing while the bread is still a little soft and not hard and...

Bread Upma is India's equivalent to the Holiday Bread Casserole - warm toasty cubes or crumbles of bread studded with assorted vegetables flavored with fragrant spices and herbs. Bread Upma could sub for the traditional Holiday Bread Casserole for the holiday meals! We didn't eat much bread (yeasted kind) while growing up in India. These days though, bread is ubiquitious even in rural areas and little villages. Although it has become quite common as a breakfast toast for a busy morning or a quick tea time toast/sandwich, often we ended up having leftovers as most family members enjoyed other breakfast and teatime treats. So leftover bread morphed into bread upma, a quick savory dish with onions, veggies, spices and herbs. Although a great recipe to use up stale bread, fresh bread may be used to make this absolutely delicious upma. Sometimes no one wants to eat the end slices of the loaf; those may be collected in the freezer until there is enough to prepare bread upma. ...

Freshly cooked sinuous pasta studded with fresh veggies and flavored with fragrant herbs is a feast for the eyes as well as the palate. Easy 10 minute Noodles I, Italian Style really takes only about 10 minutes to prepare especially when using fresh noodles. I use gluten free noodles; but if gluten is not a concern, any favorite noodles maybe used. Notes: Dried noodles maybe used to prepare this recipe but take a few of minutes longer than fresh; use 2 ounces and prepare according to package directions. When preparing the veggies, I often chop more than I need for one recipe and save them for another day. Using the special julienne peeler makes quick and easy work of making thin strips of carrots and zucchini. You may use a spiralizer also to make veggie strands. Or a good knife will work just fine. 1 Serving Ingredients: 1 pkg Fresh Noodles (~ 4 oz), Gluten free 1 clove Garlic, minced or mashed 3-4 Green Onions, sliced diagonally 7-8 large fresh Basil...

Cranberries and apples combine to make delicious and beautiful chutney, a welcome addition to meals anytime but especially at the Thanksgiving table!  It is fantastic with the Thanksgiving Lentil and Otas Loaf/Muffins and the Holiday Bread Casserole aka stuffing. Long after Thanksgiving meal is a distant memory, the thokku maybe enjoyed in many ways: with  Dosa ,  Adai , other snacks, and with everyday meals. The spices maybe adjusted according to your preference. Chutney maybe prepared in large batches doubling, tripling, etc. all the ingredients. Cranberry and Apple Chutney makes a great gift too anytime especially for the holidays. Autum is the perfect time to put up this chutney when fresh crops of cranberries and apples are available. It can be prepared with frozen cranberries also. Cranberry and Apple chutney, just like its cousin   Cran-Apple Preserves , makes for wonderful starters with your favorite snacks, vegan cheesees and flatbreads or crac...

These super tasty and fabulous trio of dressings are not only great for salads, they can be used as a dip/sauce for fresh, steamed or roasted vegetables and as a dressing for sandwiches. These dressings are quite easy and simple to make. Our family loves to have a couple ready to use in squeeze bottles to squeeze over their daily salads. Simply Delicious! Tahini and Lemon dressings will stay fresh for 4-5 days as they have fresh ingredients; the Maple Mustard dressing will last a week. Tahini Dressing: NOTES: Add one or all of the optional ingredients for more depth and nuanced taste. I love adding the fresh herbs as they not only make it tasty, but also add to the nutrient density. Adjust the amount of water to make a dressing: more to dress salads and less to make a spread or dip. Tahini dressing maybe prepared without a blender; place all the ingredients in a widemouth jar with a tight-fitting lid and whisk or shake vigorously. It will take a little effort at first t...

Pasta With Roasted Butternut Squash & Onions is a lovely dish to celebrate the delicious and super nutritious butternut squash. Once you have the butternut and onions roasted, the rest of the recipe goes really fast. Roasting brings out the nutty sweetness of both the butternut and onions.  Use non-wheat pasta for a Gluten Free recipe. Pasta With Roasted Butternut Squash & Onions INGREDIENTS: 1 small Butternut, peeled and cut into bite size chunks 1 large Onion, cut into largish dice 1 tsp Oil 2-3 pinches Red Pepper Flakes 1 big clove Garlic, minced 1 tsp dried Thyme leaves Salt and freshly ground Black Pepper 3-4 Green Onions, thinly sliced 4 oz dried short Pasta, cooked 2-3 Tbsp pasta cooking water Vegan Parmesan Or chopped Toasted Nuts and Seeds, to serve METHOD: Preheat the oven to 425 degrees F. Line a rimmed baking pan with parchment paper. Place the butternut and onions in a single layer evenly. Sprinkle with a good ...

Here's lovely Warm Black Bean Salad With Limey Mojito Dressing with a Southwest flair; a delicious and filling meal in a bowl! Rich in phytonutrients of anthocyanins, antioxidants, black beans, vegetables, and the herbs provide a vitamin, mineral, and fiber rich fare. We love piling the salad into warm tortillas or Romaine leaves taco style or scooping it with chips.  NOTES: Instead of romaine, other greens or baby lettuce and herb mixtures maybe used. This is an oil-free salad; if you wish you may add a little Extra Virgin Olive Oil to the dressing and for cooking the onion-chile mixture. 4 Servings INGREDIENTS: Dressing: 1 small clove Garlic, minced 2 Tbsp fresh Cilantro, chopped Pinch of Salt 1-2 Limes, juiced (about 3 tablespoons) 1/2 tsp Kosher Salt 1/2 tsp freshly ground Cumin 1/4 teaspoon Chili powder (the spice mix) 2-3 Tsp Maple Syrup Salad: 1-2 Jalapeno or Serrano Chiles, deseeded, and minced 2 large Shallots OR 1/2 small r...

Caldo Verde is a classic Portuguese soup with luscious potatoes, hearty greens, and plump beans. I was intrigued by this soup when I saw a program where this soup was featured many years ago. It is a hearty and comforting soup to satisfy the hunger pangs with minimal ingredients and work. Although similar to Mess of Greens Soup , it is simpler and a bit different. It is a snap to prepare especially if you have leftover mashed potatoes and some cooked beans waiting in the fridge or freezer; canned kidney beans may be used as well. If you like to cook your own beans, check this post ; it is quite easy, tasty, and economical! I make two versions of Caldo Verde (at least): one with regular potatoes and another with sweet potatoes depending on what's available in my pantry! The bean choice can vary too - use any dry beans cooked until soft but not mushy.  The potatoes may be left in chunks or mashed and added to the soup.  I use different types of greens based on availabil...

Sizzling Tortilla Soup is a lovely rib-sticking, comforting, filling, and nutritious soup. Although called Tortilla soup, it is full of  plump beans, tomatoes, and sweet corn. If you like more veggies, carrots, celery, bell peppers, zucchini, etc maybe added for a veritable feast in a bowl. Notes: I make this soup with Pinto beans; you may use your favorite beans like Lima, Black, Great Northern, Peruvian or Kidney beans, etc if you prefer. Canned beans maybe used also in a pinch. Do include some fresh ingredients for toppings; they really brighten the soup. Use frozen corn kernels for ease of cooking if you prefer. If using frozen corn, omit the step of simmering the corn-cobs in the broth. If you prefer not to use tortilla chips, warm corn tortilla pieces are wonderful too as a topping or garnish. 8 Servings INGREDIENTS: 2 cups Dried Pinto Beans 3 cups vegetable broth or water 1 onion, diced 2-3 cloves garlic, minced 1-2 jalapeño, minced ...

Tofu Tikka Masala is a hearty dish and although it sounds like a lot of work, it can be done in steps. Both the tofu and the sauce maybe prepared a day ahead and assembled the next day. Making the sauce one day ahead helps to make it a lot easier; and the sauce is fabulous after it gets a chance to meld all the flavors. Do try it; when you taste and see how delicious it is, you will agree it is worth the effort. Serve with plain rice, any pulao or biriyani, roti, naan etc. accompanied by a platter of sliced cucumbers, tomatoes, and onions or a raita. Notes:  Tandoori Masala  may be homemade or purchased. 4-6 Servings Ingredients: Tofu: 1 block of extra-firm tofu (16 oz) 1 tsp Salt 1 tsp Kasoori Methi (dried Fenugreek Leaves) 2 tsp Ginger, grated 2 Tbsp Tandoori Masala 2 Tbsp Cornstarch Oil for coating the pan Sauce: 2 medium tomatoes 2 tbsp raw cashew nuts 1 tsp Oil   1 large Onion, Divided - one half into 1-inch dice, the other half fin...

Salsa Roja or Emergency Salsa is a great go-to recipe when one runs out of fresh tomatoes or when they are out of season. Can you imagine that we do not have any fresh tomatoes sometimes? This salsa tastes just like the cooked salsa roja that one encounters in some Mexican restuarants. Serve this salsa just like you would the fresh Salsa I or II , with chips or meals. Years ago, out of sheer necessity for some lively accompaniment, I used a can of tomatoes to make salsa! It turned out so well that it has become a keeper for those times when fresh tomatoes are all used up in salads or sandwiches or someone forgot to check the list :-). About 2 cups INGREDIENTS: 1 (15 oz) can Organic Diced Tomatoes 1/2 medium Red Onion, finely chopped 1 clove Garlic (optional) 1 Jalapeño Chile, cored and minced 1 small bunch fresh Cilantro/Coriander, finely chopped 1 Lime/Lemon, juiced Salt and Pepper to taste METHOD: Place half of all the veggies - half the tomat...